Source: MRS 2020
MRS: 797 — Sandwiches (700s)

Tuna Salad on Croissant

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 50  Size of Portion: 1 sandwich
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

Eggs, Whole, Hard Cooked, #1323
8  eggs
Tuna, Chunk Light, #2518
3  pouches
Celery, Fresh, Diced, #4005
1  quarts + 3 1/2 cups
Onions, Chopped, Dehydrated, #2738
1/3 cups + 2  teaspoons
Pickles, Relish, Sweet, #2816
8 3/4 ounces
Mustard, Powder, Dry, #2712
1/2 tablespoons
Mayonnaise, Reduced Calorie, Bulk, #2249
1  quarts + 1  cups
Croissant, WGR, 2 oz. eq. #1232
50  pieces



  • Chop cooked eggs.
  • Combine eggs, tuna, celery, pickle relish, pepper, dry mustard, and mayonnaise.
  • Mix lightly until well blended.
  • Cover and put under refrigeration until ready to use.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for sandwich assembly.



  • Place 24 slices the croissant bottoms bun pan, 6 down and 4 across.
  • Portion tuna salad with a 4 ounce spoodle or #8 scoop (½ cup serving) on 1 slice of bread.
  • Cover with the top slice of the croissant bread.
  • The sandwiches may also be wrapped in deli paper, waxed paper, foil sheets, plastic wrap or placed in sandwich bags.
  • Prepare in batches to maintain quality.

Place each sandwich in steamtable pans (12" x 20" x 21/2") lined with pan liners.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service.


Portion 1 sandwich per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for sandwiches.

Serving Notes

Sandwiches may be cut diagonally in half for service. If used as part of salad plate, each sandwich should be quartered.

Nutrients Per Serving
29.59 g
Dietary Fiber
2.22 g
21.64 g
808.42 mg
Total Fat
17.46 g
Sat. Fat
4.55 g
Trans Fat
0.00 g